These simple Mediterranean Dinner Omelettes are stuffed with couscous, feta, artichoke hearts, olives, and a side of tzatziki.
The older I get the more I find myself eating eggs for dinner. I mean, eggs are totally appropriate for dinner, right? Why not? They are super easy to make, cook fast, and they go well with just about anything . I’ll have to admit scrambling an egg seemed a little too much like breakfast for me so I decided to go the omelette route with these Mediterranean dinner omelettes.
The great thing about omelettes are that you can pretty much stuff anything you like with them. I love Mediterranean flavors like feta, kalamata olives, artichokes, and couscous so that’s what I put into these. I decided to add the couscous because these omelettes are for dinner, and need a little more substance to be filling. You can also used cooked quinoa if you choose.
Now these omelettes are packed with protein and are great to eat after a workout, or if you’re trying to get more protein in your diet. To help with that, I used AllWhites® 100% liquid egg whites – a super convenient, fat-free, cholesterol-free and low-calorie source of lean protein. Each serving contains 5 grams of protein, 0 grams of fat and only 25 calories! Perfect, for eating a healthy dinner that will fill you with protein you need!I usually head to the gym after work 3 times out of the week, and whenever I feel a little low energy I love to whip these dinner omelettes up. They are so fast to make, and require such little effort. And I love the fact that all i have to do is pour a cup of the All Whites egg whites into the pan and boom, its done!
All the Mediterranean flavors stuffed in this omelette make dinner exciting. To make the couscous salad, i just poured some cooked couscous in a bowl along with some spinach, sun dried tomatoes, and artichoke hearts. I also added some pine nuts and cherry tomatoes for garnish. These medley of flavors are soooooo amazing! Checkout the recipe below.
Simple Mediterranean Dinner Omelettes
These simple Mediterranean Dinner Omelettes are stuffed with couscous, feta, artichoke hearts, olives, and a side of tzatziki.
Ingredients
- 2 cupsAllWhites® 100% Liquid Egg Whites
- 1 1/2 cup cooked couscous
- 1 cup fresh spinach chopped
- 1/2 cup pitted kalamata olives halved + some of the olive brine
- 1/4 cup roasted red peppers chopped
- 1/4 cup marinated artichoke hearts chopped
- 1/4 cup oil packed sun-dried tomatoes +some of the oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- salt and pepper to taste
- 2 ounces feta cheese crumbled
- grape tomatoes for topping, halved
- butter
Instructions
- In a large bowl, add the couscous, chopped spinach, olives, roasted red peppers, chopped artichokes, sun-dried tomatoes, garlic, Italian seasoning and basil to a large bowl. Add 1 tablespoon of oil from the sun-dried tomatoes and 1 tablespoon of the kalamata olive brine . Toss together and season with salt and pepper. Toss well and set aside.
- To make the omelets. Add the egg whites to a bowl and whisk together with a pinch of salt and pepper. You can also mix in a handful of herbs. I used cilantro, parsley, and also added a dash of turmeric.
- Heat a large skillet over medium-low heat. Once the pan is hot add 1 tablespoon of butter and swirl the pan to coat. Pour in half of the egg mixture and let it set for about 10 to 20 seconds. Use a heat-safe spatula to gently move the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place.
- Sprinkle the omelet with feta cheese, then add a spoon of the couscous salad. Fold over and remove from the skillet onto a plate.
- Repeat with the remaining egg whites and couscous salad.
- Top the omelette with tomatoes and more feta.
- Serve with a side of tzatziki if desired!
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